since i have to make it every day... might as well

• original recipe

filling:

• 300 gr cups Raspberries
• 1 Tablespoon (Heaping) Cornstarch
• 150 gr Sugar
• Vanilla

topping:

• 125 gr All-purpose Flour
• 30 gr cup Sugar
• 30 gr Brown Sugar
• 30 gr Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 85 gr Butter, Cut Into Small Pieces